Delicate potato and vegetable soup

Ingredients

• Potatoes600 g
• Courgettes300 g
• White cabbage200 g
• Celery80 g
• Extra virgin olive oil30 g
• Grated Parmigiano Reggiano PDO40 g
• Fresh rosemary2 g
• Water1200 ml
• Fine salt8 g

Allergens

Milk, Celery

Method

1. Peel the potatoes and cut them into cubes of approximately 2 cm.
2. Wash the courgettes and cut them into cubes of the same size.
3. Remove the core from the cabbage and shred it into thin strips.
4. Wash the celery, remove any tough strings and cut into rounds.
5. In a pot, heat half of the oil and sauté the celery for 3 minutes over a gentle heat.
6. Add the potatoes, cabbage and rosemary and stir for 2 minutes.
7. Pour in the water, add the salt and bring to the boil.
8. Cook over a medium heat for 20 minutes, then add the courgettes and continue for a further 10 minutes.
9. Remove the rosemary sprig and lightly mash some of the potatoes to thicken the soup.
10. Serve with the remaining raw oil and the Parmesan.